Wash potatoes thoroughly so skin may be eaten. Pierce several times with a fork and bake at 425* F 50 to 60 minutes until tender. Remove stem from mushroom; chop and reserve. Combine 1-tablespoon olive oil, vinegar and salt and pepper to taste; brush mushroom cap with mixture. Grill or broil, rounded side up, 4 inches from heat, about 2 minutes. Turn mushroom cap, brush with oil and vinegar mixture, and broil 1 to 2 minutes or until mushroom is thoroughly heated; set aside. Sauté mushroom stem, onion and green pepper in remaining oil and vinegar mixture, oregano, and salt and pepper to taste. Sauté until wine is absorbed. Add tomato and heat thoroughly. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center to open. Slice grilled mushrooms and arrange on potato. Spoon 1/4 of vegetable mixture on mushroom.

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